Back to Tender Steak

Print Options

 
 
 
 

Card Sizes

 
 
 
 Print

Tender Steak Recipe

My whole family likes this version of Swiss steak because it's not as saucy but is still chock full of veggies. —Janet Briggs
TOTAL TIME: Prep: 20 min. Bake: 1-1/2 hours YIELD:6 servings

Ingredients

  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1-1/2 pounds boneless beef round steak (3/4 inch thick), cut into 6 serving size pieces
  • 1 tablespoon canola oil
  • 1/3 cup white wine
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1/2 cup finely chopped celery
  • 1/2 cup sliced fresh mushrooms
  • 1/2 cup finely chopped carrots
  • 1 teaspoon beef bouillon granules
  • 1/2 teaspoon Worcestershire sauce

Directions

  • 1. In a small bowl, combine flour and salt. Sprinkle 1/2 teaspoon flour mixture over each piece of meat. Pound into meat, turn over and repeat on other side. In a large skillet, brown meat on both sides in oil.
  • 2. Transfer to an 11-in. x 7-in. baking dish, reserving pan drippings. Stir remaining flour into skillet until smooth. Gradually add wine. Add the remaining ingredients.
  • 3. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over meat. Cover and bake at 350° for 1-1/2 hours or until meat is tender. Yield: 6 servings.

Nutritional Facts

1 each: 212 calories, 6g fat (2g saturated fat), 64mg cholesterol, 502mg sodium, 9g carbohydrate (3g sugars, 1g fiber), 27g protein .

Reviews for Tender Steak

Sort By :
MY REVIEW
alleycat1264
Reviewed Oct. 6, 2015

"Excellent flavor! It took more time than I usually have to bake it, but it was well worth it."

MY REVIEW
gratefulservant_AZ
Reviewed Dec. 5, 2010

"I made this recipe years ago. I got it from a post on the recipe side and I never realized it had been published in one of the earlier Reiman magazines. It is very colorful and tasty."

Loading Image

Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.